</>Build with Tariff Intelligence|Programmatic access to tariff calculations and HS code classification.Explore Developer Resources →
1702.40.22.00/Starch-Derived Syrup Blend 22% Fructose for Baking/Japan

Starch-Derived Syrup Blend 22% Fructose for Baking from Japan

Syrup from starch enzymatic conversion with 22% fructose in dry state, excluding invert, for commercial baking applications requiring further blending. HTS 1702.40.22.00 applies as a general note 15 quota item under blended syrups note 4.

Duty Rate — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Calculate with your customs valueVerify classification with AI

Import Tips

• Document end-use for baking to support further processing claim; calculate raw value per Treasury instructions

• Beware of over-quota surcharges or prohibitions